Delayed, but we were waiting for the new site to launch to post these! Here are some photos from our big Easter dinner! It was SO lovely and a HUGE thank you to Avalon rentals in Kelowna…..this time we did a pot luck which I HIGHLY recommend! Best on the menu was Tori’s buns, Shannon’s pie and Granny’s beet rolls. The day was FULL of love laughter …well designed table settings with great food! 🙂
Jilly xoxo
Tori’s Buns
Each of our family members have a ‘dish’ that we are in charge of bringing to our holiday dinners: I always make the buns. I tweaked this recipe from one passed down from my auntie Jackie, and it makes the most delicious buns especially hot out of the oven with some cold butter (and makes your kitchen smell unbelievable!). Homemade bread will impress any guest, and isn’t as difficult as you’d think!
Recipe:
- 1 ½ cups boiling water
- 6 tsp. honey
- 6 tsp. butter
- 2 tsp. salt
Combine the above ingredients in a large bowl and cool
- 1 ½ cups lukewarm water
- 3 tsp. sugar
- 2 Tbsp. dry yeast
In a liquid measuring cup, combine the water and sugar until dissolved. Sprinkle the yeast on top and let it sit for 5 minutes, until it bubbles.
- 2 eggs, well beaten
- 6 cups flour (approximately)
Once the first mixture is cooled, add the eggs and 1 cup of flour. Stir well. Add the yeast mixture to this bowl, and stir till combined. Add 4 of the remaining cups of flour: stir until you can’t stir with a spoon (will get too difficult). Put the dough on a well-floured surface (counter) and using your hands, knead the dough for about 10 minutes. You will need to add more flour as you knead the dough to keep it from sticking to your hands and the counter. The dough will look smooth and ‘elastic’ when it is ready.
Put the dough in a well-greased large bowl, cover with a towel, and place in a warm draft-free place to rise. Once it has doubled in size (about 30-45 minutes), punch it down. Cover and let rise another 30 minutes. Punch down again.
Preheat the oven to 350F. Grease a baking sheet with oil or butter. Divide the dough into about 2/3 cup size pieces (a small handful), and shape into buns (balls) with your hands. Space the buns on the pan about ½” apart: you should get approximately 24 buns in a pan. Cover the pan with a towel and let rise until doubled. Bake for 15-20 minutes or until golden brown.
There you have it… now you too can serve up tasty buns!
Tori
